There is an old saying that “garlic is as good as ten mothers.” For centuries, garlic has been used to treat all sorts of ailments. We love garlic for its medicinal properties as well as its bold flavor and ability to turn even the most humble food into something delicious. We harvest fresh green garlic in the spring and early summer. Cured garlic is available in the summer and fall.
Store fresh green garlic in the refrigerator for a week or more. Cured garlic will keep at room temperature for weeks, or even months.
Green garlic -- which is the young bulb, harvested early -- is milder and sweeter than cured garlic. You can use the tender greens, as well as the white stalk, as you would “green onions,” or scallions. Use green garlic to make a salad dressing or have it in a rice bowl with spinach. Try it in a frittata, pasta, soup, or on toast.
We grow several varieties of cured garlic. Incorporate garlic into every meal -- pounding it with fresh herbs for pestos, adding it to salad dressings, roasted vegetables or soups. If you’re feeling under the weather, eat a little raw garlic or try making fire cider to have on hand throughout the winter (recipe below).
Aioli (Homemade Garlicky Mayonnaise): Incredible as a dip for just-blanched or raw vegetables